Hello All!
At last!!! I'm back, or you're back. After four difficult days with 
increasing "Cooking" withdrawal symptom - twitchiness in front of the 
computer, nervous scanning of cookery books, threats to experiment with new 
recipes - I fired up GoldEd this morning to find that finally some messages 
have come in.
Yippee.
Here's a little recipe that I thought might amuse you. Sorry that it's a bit 
approximate, but that's how it was written. I've quantified as best I can and 
typed it in in MMconvert-able format.
--mm
Woodcock Toasts
Cat: Savouries, British, Offal, Poultry, Dairy
Yield 1 recipe
2 Chicken livers; cooked
1 ts anchovy essence
1 pn sugar
     Butter (a good deal)
1    Egg yolk
     Freshly ground black pepper
4 sl Toast
     Butter; for toast
2 fl Cream (a coffee cupful)
2    Egg yolks
     Egg white; stiffly whipped
"Pound up a couple of cooked chickens' livers with a teaspoonful of anchovy 
essence, a pinch of sugar, a good deal of butter and the yolk of an egg. 
Season with pepper and pass it through a fine sieve. Now make some pieces of 
toast, butter them and keep them warm. Pour a coffeecupful of cream into a 
saucepan, and as it warms, stir into it the liver paste and the yolks of two 
eggs. Stir this all together until it has thickened, and cap each savoury 
with a small spoonful of the whites stiffly whisked."
  IH notes, I feel the first egg yolk should be from a hard boiled egg, and 
that the finished savoury might be improved by a brief passage in a very hot 
oven.
  Recipe "Good Savouries" Ambrose Heath
  Typos IMH c/o Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50+
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